Milk chocolate cream

This has to be one of the easiest desserts I've made and if anyone is looking for a quick Christmas treat that looks amazing and is easy to put together this would be it. Just think you could even switch up the chocolate milk for eggnog for a more festive twist.

Natrel milk chocolate cream

This milk chocolate cream is a versatile dessert. Serve it in cups or in miniature tart shells for a classier treat. The berries’ slightly acidic taste complements the cream’s sweetness perfectly.

Quantity : 4 custard cups ou 15 miniature tarts
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

Cream :

¼ cup sugar
3 egg yolks
2 tbsp all-purpose flour
1 tbsp cornstarch
2 cups Natrel Chocolate milk or Natrel Dark Chocolate milk

Presentation :

4 custard cups or 15 prebaked miniature tart shells
Berries (raspberries, strawberries, ground cherries, etc.)

Place a strainer over a large bowl. Set aside.
In a metal bowl, beat the egg yolks with half of the sugar. Add the flour and cornstarch and beat until smooth. Set aside.
In a saucepan, mix the chocolate milk and the rest of the sugar. Bring to a boil, then remove from heat.
Pour half of the warm milk mixture over the egg yolks and whisk. Pour into the saucepan.
Put the saucepan back on the stovetop and bring the mixture to a boil. Let boil for a minute, stirring constantly. Make sure not to let the mixture stick to the bottom of the pan.
Immediately strain the mixture into the large bowl.
To avoid the formation of a skin on the top of the cream, lay plastic wrap over the warm cream. Refrigerate for three hours or until cool.
Right before serving, whisk the cream vigorously. Pour into custard cups or prebaked miniature tart shells and top with berries.

Recipe by Natrel
Photography and styling by Ashley Colbourne